Pitod ki Sabzi
Thin gram-flour batter set into a firm slab, cut into diamonds, lightly fried and simmered in a tangy tomato-based gravy — a lesser-known Hadoti relative of gatte ki sabzi.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Flat tray for setting
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 260 kcal
Instructions
- 1
Whisk besan (gram flour) with buttermilk, half the turmeric, half the chilli powder, and salt until completely smooth.
- 2
Cook on low heat in a heavy pan, stirring constantly, for 12-15 minutes. It should become a thick, glossy paste that leaves the pan sides.
- 3
Spread the hot paste evenly onto a greased tray about 1 cm thick. Let it cool and set completely.
- 4
Once firm, cut the set mixture into diamond or square pieces called pitod.
- 5
Heat 2 tbsp ghee (clarified butter) in a kadai (deep pan). Shallow fry the pitod on both sides until lightly golden, then set aside.
- 6
In the same kadai, add the remaining ghee, cumin seeds, and asafoetida.
- 7
Add tomato puree, remaining turmeric, chilli powder, and coriander powder. Cook until the oil separates.
- 8
Add a cup of water and bring to a simmer. Add the fried pitod, simmer gently for 5-6 minutes, garnish with coriander, and serve.
Chef's tips
Cook the paste thoroughly so it sets firmly and does not crumble when sliced. Fry the pitod pieces gently so they do not break.
Ingredient substitutions
- buttermilk → water with a spoon of yogurt whisked in
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame with a little water.
Common mistakes to avoid
- •Undercooking the mixture before setting, which makes it crumble when cut.
- •Frying over heat that is too high, which browns the outside before the inside firms up.
Serving suggestions
Cooked Pitod ki Sabzi?
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